Request: storing eggs

[dray8122]

Does anyone have information about storing eggs in the freezer. Such as WHAT
to store in, length of times, etc. Also, if the eggs are not
just-out-from-under the chicken, how long and what is the quality of the
defrosted egg when cooking. I'm sure the vitamin content is less, but what
about the taste, texture, etc. Anyone know.

Thanks in advance,
Oklahoma Mary Ann

[Kathi Jones]

"dray8122" <dray...@peoplepc.com> wrote in message
news:yGUMh.16979$Jl.1...@newsread3.news.pas.earthlink.net...

ever seen a frozen in the shell egg??? eeewwwwwww

K

[The Joneses]

"dray8122" <dray...@peoplepc.com> wrote in message
news:yGUMh.16979$Jl.1...@newsread3.news.pas.earthlink.net...

I think Putting Food By has some arrangement - will check after supper.
Edrena

[Brian Mailman]

The Joneses wrote:

I think someone posted it some time ago... I remember discussing the
various ways to preserve eggs and freezing wasn't one of them.

http://groups.google.com/groups?as_q=&num=10&scoring=r&as_epq=&as_oq=&as_eq=&as_ugroup=rec.food.preserving&as_usubject=Preserving+Eggs&as_uauthors=&lr=&as_drrb=q&as_qdr=&as_mind=1&as_minm=1&as_miny=1981&as_maxd=24&as_maxm=3&as_maxy=2007&safe=off
or
http://tinyurl.com/262w8z to see the threads

B/

[yetanotherBob]

In article <yGUMh.16979$Jl.1...@newsread3.news.pas.earthlink.net>,
dray...@peoplepc.com says...

As far as I know, you can freeze the separated white and yolk parts of
an egg successfully, but not the whole egg. I've only kept frozen egg
parts for a couple of weeks at most, but if the separated yolks and
whites are well-sealed against freezer burn, I'd guess they'd keep for a
few months at deep freeze temperatures.

As with most frozen protein foods, I'd say that once they're thawed,
they should be used immediately.

In my experience, frozen yolks will behave the same as yolks from a
fresh egg when used as a recipe ingredient, for say, custard or ice
cream.

I suspect that whites may not be as forgiving, although I've never tried
making a meringue or otherwise whipping them once they've been frozen.
For me, the usual sequence is to use fresh whites and freeze the
leftover yolks.

I've never tried re-combining separated/frozen egg whites and yolks and
then trying to make something like scrambled eggs. I'd guess it could
work OK, although probably not as good as fresh whole eggs.

Bob

[Melba's Jammin']

In article <yGUMh.16979$Jl.1...@newsread3.news.pas.earthlink.net>,
"dray8122" <dray...@peoplepc.com> wrote:

Check the American Egg Board site for their recommendations. I believe
the URL is aec.org.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - Hollandaise sauce 3-15-2007
http://www.caringbridge.org/visit/amytaylor

[The Joneses]

"dray8122" <dray...@peoplepc.com> wrote in message
news:yGUMh.16979$Jl.1...@newsread3.news.pas.earthlink.net...

One way of storing eggs is in custard pies, savory or sweet. I don't have a
recipe, but our good friend makes his punkin pies weeks before turkey day
that way.
Edrena

[Bob James]

Whites Break and separate the eggs, one at a time, making sure that no
yolk gets in the whites. Pour them into freezer containers, seal
tightly, label with the number of egg whites and the date, and freeze.
For faster thawing and easier measuring, first freeze each white in an
ice cube tray and then transfer to a freezer container.

Yolks Egg yolks require special treatment. The gelation property of
yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk
will eventually become so gelatinous it will be almost impossible to use
in a recipe. To help retard this gelation, beat in either 1/8 teaspoon
salt or 1― teaspoons sugar or corn syrup per ž cup egg yolks (4 yolks).
Label the container with the number or yolks, the date, and whether
you've added salt (for main dishes) or sweetener (for baking or desserts).

Whole eggs Beat just until blended, pour into freezer containers, seal
tightly, label with the number of eggs and the date, and freeze.

Hard-cooked Hard-cooked yolks can be frozen to use later for toppings
or garnishes. Carefully place the yolks in a single layer in a saucepan
and add enough water to come at least 1 inch above the yolks. Cover and
quickly bring just to boiling. Remove from the heat and let stand,
covered, in the hot water about 15 minutes. Remove with a slotted spoon,
drain well and package for freezing.

Hard-cooked whole eggs and whites become tough and watery when frozen,
so don't freeze them.

To use frozen eggs Thaw frozen eggs overnight in the refrigerator or
under running cold water. Use yolks or whole eggs as soon as they're
thawed. Once thawed, whites will beat to better volume if allowed to sit
at room temperature for about 30 minutes.

[dray8122]

Thanks for all your tips. I'm off to give it a whirl. Will let you know the
results.